The best thing I’ve eaten this month. No joke.
4 cups (28 oz) vegetable, chicken or beef broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onions
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken
1. Bring broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper.
Cover and simmer until vegetables are tender, about 15 minutes. *
2. Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over
low heat until thickened. Stir in cheese and cook until melted.
Add cheese mixture to broth and vegetables along with the chicken. **
Cook and stir over low heat until thoroughly heated.
*I boiled my veggies longer, I added the carrots and celery first and let them boil for about 5 minutes, then added the potatoes and onions, even after the 15 minutes I didn’t think they were soft enough, so I let them boil an additional 15 minutes and they were just about right. I also didn’t add any of the salt or pepper it asked for, and just had it on hand at the table, but I found that it did not need either, however Paul added pepper to his.
**I would add about another 1/4 cup flour and maybe 1/4 cup more cheese, as my chowder was not as chowdery as it was soup, but it was still delish.
Trust me on this one, you want to make this. And you want to eat it every day until you die. I made it this evening and was very, very pleased. And it helped that I already had all the ingredients in my fridge. This, paired with some Artisan Bread, boy howdy, what a treat. I, unfortunately, did not have the foresight to think of baking some Artisan Bread to g with this chowder, but I know deep down in my heart that Chicken Cheddar Chowder and Artisan Bread would be the best of friends.
It’s made from the leftovers from my sweater and Erika’s.
Any great ideas for me?
